Pete’s favourite cuisine of all is Chinese. I’ve cooked Chinese stir fries for him at home… but here’s a confession – the sauce has always come from a bottle, so strictly speaking, it’s not cooking as such. It’s just prepping the veg and meat or chicken. When he says “Babe, this is good”, I get a sneaking feeling of guilt at the praise because I feel it’s undeserved. Hell, anyone can “cook” like that.
So this recipe is my attempt at a sauce that’s not from a bottle – it’s from several bottles and a can, haha. No, seriously – I know that sweet’n’sour is probably the most ubiquitous of all Chinese takeaway items. I don’t know if “real” Chinese would be surprised to learn that this is “their” cuisine, much as Madrasis would be surprised to learn that there’s a “Madras curry” in the UK that has literally nothing to do with South Indian food!
Authentic or not, sweet’n’sour is Pete’s favourite recipe, so I’ve tried to make it, with no extra sugar added. All the sweetness is strictly from the pineapple (and whatever is in the ketchup).
One extra tip: Before you add the chicken pieces, taste the marinade sauce to make sure it’s to your liking. You can add a bit more of whatever you feel is lacking.